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Dal makhani is a staple food originating from the Punjab. Dal makhani is now universally recognized as a quintessentially Indian dish, and variations of the fare are served in a wide variety of eateries and restaurants internationally. Dal Makhani’s popularity is due in part to its versatility and the rich vegetarian dish can be served as a main meal, included in a buffet or as an accompaniment to a principal meal. Ingredients: Whole Black Gram: 1 cup (Soaked Over night)Kidney Beans: 1/4 cup ( Soaked Over Night)Tomatoes: 2 medium choppedGinger: 1/2 inch cut into thin stripsGarlic: 6 finely choppedGreen Chillies: 4 ChoppedWhole Red Chillies: 2Red Chilli powder: 2 tspButter: 2 tbspOnion: 1 small choppedOil: 2 tbspWater: 4 cupsSalt as per tasteProcedure: In a pressure cooker bring water to a boil. Add whole black gram, kidney beans, tomatoes, half of the ginger and garlic. salt to taste and close the cooker. Bring it to full pressure on high heat. Reduce the heat and cook for another 10-…

Its been long since I have posted something. With a new born its really difficult to cook something blog worthy and on top of it take pics and write about it. But finally I said to myself, its enough and decided to give some importance to my blog.Bombay biryani is a milder version of biryani and incorporates potatoes in it.

Ingredients:

Chicken : 2 lbs ( I used 10 leg pieces but you can use the pieces you desire)Basmati Rice: 3 cupsPotatoes: 2 large peeled and quarteredOnion: 2 large thinly slicedTomato: 2 large diced ( adjust according to the sourness of tomatoes you have )Ginger garlic paste: 2 tbspYogurt: 1 cupBombay Biryani Mix : 1 pack ( I used shan brand)Oil: 1 cup

Procedure:Clean the chicken and make sure you drain as much as water possible.In a bowl mix together yogurt, ginger garlic paste, Biryani mix and marinate the chicken and potatoes in the mix for about 1 hr.In the mean while in a pot heat oil and fry onions with a pinch of salt till they turn golden.Add the tomatoes and…